MAKES: 7 Single Serving Pies

INGREDIENTS:
1 package refrigerated pie crust (2 pie crusts)
7.5 oz garlic & herb cream cheese spread
1 egg

DIRECTIONS:
– Preheat oven to 375F.
– Beat the egg and set aside with a pastry brush.
– Using a 3 1/4-inch circular cookie cutter, cut 14 pie crust circles.
– Place 7 pie crust pieces on a baking sheet. Add a heaping spoonful of garlic & herb cream cheese to the center of each round leaving a 1/4” edge.
– Brush a thin layer of beaten egg around edges and cover with the remaining 7 pie crust rounds. Pinch together the pie crusts with a fork to seal.
– If desired, decorate the tops of your hand pies with mini cookie letters for the “XII”. I used a “T” cookie cutter to make the basic shape of the clock hand before finishing it with my fingers.
(Note: Brush the surface of each hand pie with egg before placing your decorative pie crust elements on top to secure them.)
– Using a sharp knife, cut a few small slits in the top of each pie to allow heat to escape.
– Bake for 25-30 minutes or until golden brown.

MAKES: 24

INGREDIENTS:
24 stalks asparagus
12 slices bacon, halved lengthwise

DIRECTIONS:
– Preheat the oven to 400F.
– Line a baking sheet with parchment paper.
– Wash and trim the woody ends of the asparagus.
– Wrap a bacon strip tightly around a piece of asparagus and place the bacon end side down on the parchment paper to hold into place.
– Repeat with all pieces, spacing on the baking sheet so they don’t touch to avoid sticking together.
– Bake for 20-25 minutes or until crisp!

MAKES: 16 Skewers

INGREDIENTS:
6 oz. cherry tomatoes
16 oz fresh mozzarella cheese, sliced
1/2 cup fresh basil leaves
Balsamic glaze
Salt & pepper

DIRECTIONS:
– Wash and dry the tomatoes and basil.
– Cut the mozzarella cheese slices in half, (or you can use bocconcini mozzarella balls, cut in half)
– Skewer ingredients starting with a basil leaf, mozzarella cheese, and tomato.
– Repeat for remaining skewers, sprinkle with salt and pepper.
– Drizzle with balsamic glaze before serving.